Pumpkin Cookies
I loved making these soft pumpkin cookies. Raisins and walnuts provide a crunchy bite, and the cinnamon drizzle makes them even more mouthwatering.
Servings: 30 Cookies
Calories: 172kcal
Equipment
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 cup pumpkin puree canned or homemade
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour spoon and level
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp nutmeg preferably freshly grated
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup walnuts chopped
- 1 cup raisins
Cinnamon Glaze
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp milk use as needed
- 1/2 tsp cinnamon
Instructions
- First, preheat the oven to 350F. Then, add the softened butter and sugar to a large bowl and beat with an electric mixer until creamy and light, about 5 minutes.
- Add pumpkin, egg, and vanilla and mix until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Fold the pumpkin mixture into the bowl with dry ingredients. Stir until combined.
- Stir in raisins and chopped nuts. Mix to combine.
- Drop the cookie dough using a tablespoon onto parchment paper-lined cookie sheets about 2 inches apart. Push the cookie down slightly with your fingers.
- Bake for 16-20 min. or until golden. In the meantime, mix the cinnamon glaze ingredients in a small bowl. Adjust milk as needed.
- Cool on a cooling rack. Finally, pour the cinnamon drizzle on top.
Video
Notes
See the post for more information, pictures, and tips.
Nutrition
Serving: 1 | Calories: 172kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 84mg | Potassium: 89mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1470IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg